Best Burgers

East Coast Best Burgers on the BBQ

Twist of Thai Chicken Burgers
Serves 4
500g Chicken/ Turkey Mince
1 tbls of red curry paste
Dash of Thai Fish Sauce
1 egg
2 tbls of warm water

1. Mix the curry paste with the warm water
2. Whisk up the egg
3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.
4. Shape mixture into burgers
5. Pop in the fridge for a couple of hours or overnight
6. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers
Serves 4
500g Beef Mince
1 egg
1 handful of fine breadcrumbs
1 handful of sunblushed tomatoes chopped
1 red onion carmelized
1 handful of fresh basil leaves shredded
Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.




Greek Lamb Burgers
Serves 4

500g Lamb mince
Feta Cheese 8 small cubes
1 handful of fresh oregano
1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Jacket Potatoes

Scrub the potatoes and leave their skins on. Place on the BBQ and pop lid down. Cook for 50 to 60 mins or until cooked through. When cooked cut a cross in the top of each potato and squeeze to open the cross. Serve with any of the following.

Yoghurt & blue cheese
Grated mozzarella, Sour Cream & chopped chives,
Smokey bacon & butter,
Pesto, with roast red pepper and a little goats cheese


Corn on the cob

Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.
Or
Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus....

Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.
Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....

Roast Peppers & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered. Slice the courgettes down the centre and again into quarters.

Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...


Sweet Endings....
Strawberries and marshmallows threaded on skewers and popped on the bbq to toast...

Grilled Chocolate Bananas...
6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...

Pineapple

I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.

All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...

Delicious BBQ Pineapple.....

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.

Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.

Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze.

Happy Easter!

Happy Easter

For The Kiddies....

Easter Chocolate Cornflake Clusters Nests

8 large handfuls of cornflakes
2 tbls of golden syrup
1 tbls of butter
4 handfuls of chocolate buttons/or cooking chocolate
40 candy coated chocolate eggs


Pop the chocolate, butter and golden syrup into a bowl over gently simmering water.

Sir constantly until melted and combined

Take off the heat – add the cornflakes stirring to ensure they are really well coated in the chocolate mixture.

Pop large spoonfuls of the chocolate mixture onto a baking tray ensuring they are well spaced

Top with Candy Eggs and transfer to the fridge to cool and set.... takes about 20 mins.


Spring Lamb with a fresh garden herb marinade.


1 leg of spring lamb

Herb Marinade

1 cup of freshly chopped herbs.. parsley, thyme, mint, tarragon, chives or whatever combination you prefer.
½ cup of olive oil
Salt & Plenty of freshly ground pepper
4 cloves of garlic

Pop the garlic & Olive oil into a food processor & whiz it up with your pepper, salt. When the mixture gets smooth add in the chopped herbs and give another little whiz for about 30 secs. This will store overnight in a covered container in the fridge.

Preheat the oven to 180c/350f gas 4.

Bring your spring lamb to room temperature, score the fat lightly with a sharp knife & rub in the herb marinade with your finger tips. Preheat the oven @ 180 and roast for 10 mins per LB plus 20 mins extra.


Easy Peasy Homemade Mint Sauce
1 tablespoon of finely chopped mint
2 teaspoons of sugar
4 tablespoons of boiling water
1 tablespoon of lemon juice

Pop the sugar and mint into a bowl or sauce boat, top with the boiling water and lemon juice and allow infuse for about 10 minutes before serving.





Baked potatoes with mushrooms

6 old potatoes sliced thinly – eg. Kerrs or Golden Wonders
1 clove of garlic bashed and finely chopped
2 large handfuls of chopped mushrooms, (if you can get a mixture fantastic if not just use ordinary ones)
1 cup of cream
3 tablespoons of parmesan cheese
Salt N pepper & a little butter for greasing the dish

Sauté the mushrooms & garlic in a pan for about 1 min in a little olive oil..

Rub the butter all over your ovenproof dish and lay the 1st layer of potatoes and top a little of the mushroom mixture & salt and pepper… continue layering the potatoes & mushrooms.

Heat the cream and pour over the mixture and top with the grated Parmesan cheese.

Pop this dish in the oven for about 1 ¼ hours - decadent and delicious!!!

Is equally delicious as a main meal itself with some green steamed veggies!!

Easter Chocolate Mud Cake

200g butter, chopped
200g dark chocolate, chopped
30g cocoa powder, sifted
60ml water
1 tsp vanilla essence
1tsp coffee
220g caster sugar
3 eggs
115g self raising flour, sifted


Pre heat oven to 160.
Combine butter, chocolate, cocoa, water, coffee & vanilla in a medium saucepan. Use balloon whisk (large whisk) to whisk over low heat until smooth and well combined. Set aside to cool for about 10 mins.

Beat sugar and eggs until pale and creamy. (about 3 mins) Add choc mixture till combined and then whisk in flour.

Pour mixture into a buttered round 22cm cake tin, and bake for 55 mins, until moist crumbs stick to a skewer. Don’t worry if the surface cracks a little.

Remove from the oven – cool in cake tin for 10 mins then remove to a wire tray until cool





Chocolate Ganache

150g dark chocolate
125ml cream

Decoration
30 Mini Candy Coated Eggs


Method

Pop the chocolate into a heatproof bowl over simmering water, heat a little and then add the cream, use a whisk to combine well. When combined remove from the heat and

Place in fridge whisking occasionally, until thickened to coating consistency. (takes about ½ an hour)

Pour the ganache mixture over cake - smooth it over with a spatula or pallet knife. Dot the mini eggs all around the cake dusting with cocoa powder


Cooks Notes

This is a fantastic recipe … so I hope you enjoy it as much as I have over the years…. This cake keeps best in an airtight container in a cool dry spot, rather than the fridge.
Cut small slices as its very rich and can be served with cream or ice cream….



Chocolate Fondue…

200g of dark Chocolate broken into pieces
150ml carton of cream

Fruit of your choice – eg. Strawberries, grapes, bananas, kiwi – cocktail sticks
Marshmallows or Amaretti biscuits


Melt chocolate and cream in a heatproof bowl over simmering water. Stir mixture to combine and melt takes about 3/4 minutes - do this just before you are about to have dessert.

Transfer mixture to one single bowl on a rack with some tea lights underneath to keep warm.

Surrounded by the fruit and biscuit mixture so people can pick up the fruit with the sticks and dip in the chocolate mixture …

Or pour mixture into little pots for each person pop on individual plates with fruit, marshmallows & cocktail sticks.

Great Comfort Food

Quick Comfort Food
 
 
Comfort food to me is like food for the soul... it should be really easy to make and yet give you that ultimate feeling of comfort and satisfaction.
 
Its the kind of food you need to be able to switch on when we all have those moments of ‘What am I going to cook for dinner tonight’
 
I happened to be in my super organised friend Beccy’s kitchen at 7am this morning and she was organising her ultimate comfort food for tonight (that’s why I call her super organised)  
 
Out came the slow cooker, she popped in some water chopped celery, carrots and a joint of ham.   So all she will have to do after work is simply pop on some potatoes (which of course she has organised) and steam off some fresh veg...  I forgot to ask her will she make a sauce... I’d fancy a little white onion sauce with a some steamed spring cabbage..  Must see if I can find and excuse to drop in this evening!!
 
 
 
 
 
 
 
 
Comfort food at its best... easy on the skills & budget!!
 
So if your not as organised as my friend Beccy and its the evening time before you think of dinner here’s some ideas for  comfort food dinners on the fly.....
 
I think cabbage & bacon make a handsome couple...  and it reminds me of growing up...
 
Always save your leftover cold potatoes & why not cook extra each time, they keep for 3 or 4 days in the fridge...
 
Bacon, potato & cabbage
 
Fry off some cold cooked potatoes
Grill a couple of rashers, slice them up & pop them in the pan with the potatoes
Stir in a handful of blanched, shredded spring cabbage, fry until  heated through..  
 
 
Cheesy, Eggy Spuds...
 
3 cooked potatoes
2 eggs beaten
1 handful of grated cheddar cheese
1 large handful of frozen peas
 
Optional cooked chopped bacon
 
Cook the frozen peas, pop the chopped cooked potatoes into a non stick pan with a little oil and cook until heated through,  add the drained peas, mix the eggs with the cheese pour over the potato and mix well,  heat for about 1 minute
 
Chunky Fish Fingers & wedges w peas..
 
Serves 2
 
3 rooster potatoes
4 thick pieces of cod
1 tablespoon of flour
3 tablespoons of white breadcrumbs
1 egg
1 lemon cut into wedges
Fresh or frozen peas
Seasalt & olive oil
 
1.​Cut the potatoes into chunky wedges
2.​Pop onto a baking tray drizzled with olive oil and a scattering of sea salt.
3.​Place into a preheated oven @ 200 for 15 mins or until golden & cooked through
4.​Dust the pieces of cod in flour
5.​Beat the egg and pour onto a flat plate
6.​Pop the breadcrumbs onto another flat plate
7.​Dip each piece of fish first in the egg then in the breadcrumbs to coat.
8.​Pop into the fridge for 5/10 minutes to set
9​Heat some olive oil in a no stick pan and pop the fish on to cook for 3 mins each side turning carefully.
10. ​Drain on kitchen paper
11.​Serve with wedges, peas, lemon & tartar sauce.​
 
Comforting Bubbly Fish Pie
Serves 6 ..
 
I so love fish pie, its that combination of creamy luxury with that natural good feeling you get from a home baked meal all in one go!!
 
Serve this any time - any place you can make it as decadent as you like or a simple  the choice is yours...
 
You can make this dish in little individual oven proof dishes and freeze them to have on hand any time!
 
8 potatoes peeled & cut into chunks
1 tablespoon of butter
1 leek finely sliced
4 handfuls of sweetcorn & peas frozen
400g of mixed fish off cuts, salmon, cod, haddock, smoked haddock whatever your fishmonger has going good today)
160ml milk
1 tablespoon of plain flour
 
1.​Cook the potatoes in a pan of boiling water
Until tender.
2.​Pop a little butter in a non stick pan and cook off the leek, add the peas & sweetcorn transfer to a large ovenproof dish.
3.​Melt a  tablespoon of butter in a non stick pan, add a little flour to form a paste then whisk in the milk a little at a time to form a smooth sauce,
4.​Add the fish to the sauce bring to the boil & then transfer to a ovenproof dish with the veggies.
5.​Drain & mash the potatoes with a little warmed milk , butter salt & pepper
6.​Smooth over the fish & veggie mix and use a the back of a fork to make indents.
7.​Pop into an preheated oven 180 for 15 or 20 mins.  Place under the grill to brown the top.
 
 
I think the beauty of this dish is that it works for a quick weeknight dinner to a Saturday night dinner with family/friends.  Smarten it up with some frozen defrosted prawns and pot into individual serving dishes... looks very swish!
 
 
Serve with some extra steamed green veggies or a light green salad...
 
 
 
 
 
 
 
 
 
Quick Thai Green Chicken Curry
Serves 4
4 chicken breasts cut into cubes
1 tablespoon of green curry paste
1 can of coconut milk
1 shake of fish sauce
4 kaffir lime leaves or zest of a lime
1 handful of sugar snaps
1 handful of chopped coriander
 
1.​Heat the curry paste in a not stick pan & gently add the coconut milk
2.​Pop in the fish sauce & lime leaves, taste to ensure its to your taste add more paste if not spicy enough and more coconut milk if too spicy.
3. ​Pop the chicken into the sauce and bring to a gentle boil, turn down to a simmer for 10 mins.
4.​Add the sugarsnaps & half the coriander cook for a further 4 mins.
5.​Serve with steamed rice & the remainder of coriander scattered over the top.
 
I like to make my own curry paste and keep it in the fridge, however when I run out and crave a curry but don’t have the time or ingredients...  this still works. 

Planning a Party

Planning a Party....

Birthday’s, Christenings, Communions, Confirmations, Parties, Weddings etc..........

Holding parties at home is a wonderful relaxed way to catch up with family and friends. Over the past 10 years I’ve organised my fair share of parties from cozy little get togethers, small and large parties to communions, confirmations, weddings bbq’s etc.

Another mistake that I very nearly made early on was not to have enough food - you never know how hungry people are or if a few extra turn up along the way or people simply would like to have a taste of everything on offer so I always prepare about 20% extra .

Lots of different kinds of Parties....

Different parties require different budgets for example if you are having a party to catch up with friends over the summer you can have a very simple party with a few nibbles – enlist some help from your good friends and tell everyone to take a drink with them thus cutting down on the costs significantly.

You could host a picnic party in a public park and get everyone to bring a dish and a drink this way no one individual bears the cost you just organise it...

Breakfast/Brunches are a great way to catch up with friends in an informal party kind of way.... anything goes for breakfast/brunch from eggs cooked every possibly way, smoked salmon bagels, warm croissants, big jugs of juices, warm pastries, fresh berries with French toast its all very easy and the great thing about Breakfast/brunch is it doesn’t have to last all day ....

Drinks/ Cocktail parties are a great way to entertain a large number of people and even groups that do not know each other. Don’t worry you do not have to provide cocktails drinks – simply a selection of whatever drinks you prefer to serve but generally people serve wine, beer and water lots of water for the drivers is always important. Be mindful when you invite people over for drinks that you specify the times it starts and ends or you will have a full on party on your hands, which is ok of course if thats what you intended. However if your intention is to have people over in the early evening after work or over the weekend just for a few hours specify this for example

‘Drop into our house on Sat 18^th May from 4 to 6 for drinks and nibbles’ –

or another example:

‘Drinks & Bites to celebrate John’s 30^th Birthday from 9 till late... ‘

‘Coffee & Cake to celebrate the Arrival of Baby Jack from 3 to 5 @ our house....

Are you celebrating something special, such as a christening, communions, confirmations, wedding, anniversary or birthday ?....

Its your party/celebration so do what suits you and your lifestyle...

However here are a few tried and tested tips that work...

• Use 1 notebook for all lists, menus etc.
• Write up the guest list in your party notebook and keep it safe as you will use it to record who is attending.
• Be realistic about how many people you can fit comfortably in your house and take into account how many small kids/teenagers & adults will you be inviting, small kids need room to play and put their stuff and teenagers ideally need a room where they can chill together for a while, also bear in mind where bathrooms and cloak room facilities are located.
• Send the invites... via text, email, post whatever suits you... but always put a RSVP on for at least 10 days previous. Text and email are great as they allow you to follow up the stragglers very quickly and with little hassle.
• We are all on budgets so plan the party as far in advance as possible this gives you plenty of time to spot the bargains

• Write up your budget and do not begin to compromise when you start looking at menus etc.

• The simplest menus are the cheapest to prepare, the more choice you have the more food and ingredients you need to purchase.

• A cold buffet is the easiest to prepare as it can be totally prepared in advance and place on platters & bowls ready to serve without any heating at the last minute.

• Think about the kind of people you are inviting to you r party, do they are hearty appetites, are they fussy eaters, have they any specific dietary, medical or religious requirements. (I always allow for at least 10% vegetarian) unless you know your all your guests.

• Choose your menu...keep it simple, pick what I call crowd pleaser dishes, that suit everyone

(not just what you like!)

• When you have chosen the menu - write up the shopping list with ingredients.

• Calculate the quantities you will need to purchase be exact multiply from the recipe how much you will need for the number of people you will be catering for and remember to over cater a little.

• Bulk up main courses with side dishes like green salad, and baskets of bread – always goes down really well.

• Most of all enjoy the process, keep it simple and the way you want it then you can be sure you will not get stress out!

Recipes for your party:

There’s nothing like a lazy Saturday or Sunday Bruch whether its for 1 person with the papers or little party here’s some great recipes for you to enjoy....

Fresh Orange,Cranberry & Lime Juice

For that special occasion add some sparkling wine….

4 large oranges

2 cups of cranberry juice

1 lime

Juice the oranges & lime. Pop into a jug over crushed ice and simply pour in the cranberry juice and stir to combine.

Classic French toast with fresh berries

Serves 2

2 eggs

1/2 cup of milk

4 thick slices of thick white bread, brioche, or panettone

1 tbls of butter

2 handfuls of fresh berries

1. Whisk the eggs together with the milk.
2. Place the bread in a shallow dish
3. Pour the mixture over the top and allow it to soak right thru, turn it over to ensure.
4. Heat a large non stick pan and melt the butter, add the bread and cook for about 1 min until golden then turn over and cook for about another min.
5. Transfer to plates and top with any kind of fresh berries you have, strawberries, raspberries, blueberries etc….

Or, make a berry sauce:

2 cups of mixed berries

¼ cup icing sugar

1 tablespoon of lemon juice

Blend the berries with the icing sugar & lemon juice … to whatever consistency you prefer…

Smoked Salmon w Potato Cakes & A Mustard dill dressing

Serves 4

3 large potatoes

2 tbls butter melted

2 teasp of chopped dill

Salt n black pepper

Olive oil for cooking

To Serve

8 slices of smoked salmon

Mustard dressing

Few sprigs of dill to garnish

1. Preheat oven to 130c. Grate the peeled potatoes and wring out any excess liquid in a clean tea towel
2. Transfer to a bowl with the melted butter, salt pepper and chopped dill
3. To cook heat a tablespoon of olive oil in a non stick pan – spoon 1 ½ tbls of potato mixture onto the pan and fry until golden brown about 3 mins each side, drain on kitchen paper and transfer to the oven to keep warm.

Dill mustard dressing

2 teasp Dijon mustard

2 teasp of sugar

½ teasp salt

1 teasp chopped dill

1 tbls white wine vinegar

¼ cup of light olive oil

Whisk or blend the mustard, salt, sugar, dill & white wine vinegar until sugar has dissolved then whisk in the oil in a thin stream.

Pop 2 potato cakes onto each plate, drape the salmon over the top of each cake and drizzle with your dressing…. Garnish with a sprig of fresh dill..

Great for Brunch, Lunch with lightly tossed salad leaves

Croistini with Warm Balsamic Mushrooms & Fresh Parmesan

Serves 4

8 handfuls of mushrooms use a variety

2 cloves of garlic bashed

1 teasp of balsamic vinegar

1 tbls chopped flat leaf parsley

2 tbls butter

1tbls of olive oil

Salt and freshly ground black pepper

4 thick slices of bread

4 tbls of shaved Parmesan

1. Heat the butter in a non stick pan and add the garlic cook for 30 secs then add the mushrooms, salt and pepper & 1 tbls of water.
2. Cover and cook for about 8/10 mins, remove the lid and add the balsamic & parsley and cook for a further 5 mins or until all the liquid has been absorbed.

3. Brush the bread on both sides with olive oil, grill or bake until golden. Place a piece of bread on each plate and top with mushrooms, shaved Parmesan and a little flat leaf parsley.

This dish is also great for Brunch, a summer Lunch maybe with some salad leaves or as a starter for dinner…

Options: Pop some chopped cooked bacon, ham or even Italian sausage.

Main Course Crowd pleasers....

Coq Au Vin – A Classic French Country Dish

This is a classic French dish that is wonderful to serve up at a buffet for a group of people as it is a crowd pleaser it is ideal to make the day before and reheats perfectly...

Serves 8

8 Generous pieces of chicken (skin on)

8 slices of bacon chopped into bite sized pieces

5 good handfuls of mushrooms sliced

16 small onions or shallots (peeled)

¼ cup of brandy - warmed

½ bottle of red wine

2 cups of chicken stock

Bouquet Garni

= about 3 / 4 parsley sprigs, 2 Thyme, & 2 Bay leaves tied together

1 tbls tomato puree

2 tbls butter

Few grinds of fresh black pepper

1 tsp salt

Garnish

2 tbls of parsley

Method….

Preheat oven to 180 c /gas 4 / 350F…

On the Cooker Top _ in a flameproof casserole dish melt 1 tbls of butter and fry off the bacon – remove with a slotted spoon & reserve..

Pop the Chicken pieces in and brown off in the butter – takes about 5 /6 mins – CAREFULLY pour over the brandy and cook for a further 2 mins.

Return the bacon back to the casserole and pour over the stock, wine & bouquet garni. Stir well, Cover the casserole and pop in the oven for about 40 mins.

Meanwhile cook off the onions and mushrooms by melting 1 tbls of butter in a pan and add the onions & cook for about 5 mins until golden brown. Now add the chopped mushrooms and continue to cook for a few more minutes.

Remove the casserole from the oven, add the onion & mushroom mixture, salt, pepper & tomato puree, continue to cook on the cooker top with the lid off for about 10 mins this will help reduce the sauce. (remove the bouquet garni prior to serving)

To Serve: Scatter some chopped parsley over the top & Transfer the entire casserole dish to the table ….

Serve with Baked garlic & vine tom, potatoes

Serves 8

6 potatoes sliced thinly

2 ripe vine tomatoes sliced

2 handful of grated parmesan cheese

2 cloves of fresh garlic chopped vvv finely

6 tbls of cream

3 tbls of milk

salt & freshly ground black pepper

You need a medium largish ovenproof dish

Pop a layer of potato onto the base of the ovenproof dish and build layers of the potato, tomato, & cheese sprinkling each layer with salt & pepper as you go..

Gently heat the milk, cream & garlic, pour over the potato mixture. Pop in the oven @ 180, until nice and tender. Takes about 40 mins… so its perfect to cook with the coq au vin…

This is another great recipe for a large group of people.....

Creamy Sunblushed tomato & basil chicken

This is another great recipe for a large group of people.....

Serves 20

18 Chicken Breasts cubed

8 cloves of garlic finely chopped

2 chillis chopped vvv finely (if you do not like chilli omit)

3 red onion finely chopped

½ bottle of white wine

2 tbls Paprika,

6 cups of chicken stock

4 cans of Whizzed Plum tomatoes

2 cups of cream

3 roast peppers,

3 roast aubergines

3 courgettes

3 handfuls of sunblushed tomatoes

3 handfuls of torn fresh basil leaves

(chopped basil bruises and looses flavour)

Salt, Pepper

Olive oil

A little flour

Preheat the oven to 180 degrees...

Fry off, onions for 5 mins then pop in the garlic, chilli & paprika & cook over low heat for another 5 mins… this is necessary to get the infusion of flavours.

Add the whizzed tomatoes, wine, stock & half the basil. Cook for 20 mins.. It should boil then simmer with the lid off, stir occasionally..

(This ensures you get a really rounded flavoured sauce)

Meanwhile – chop the aubergine, courgette and peppers into bite sized pieces, place on an oiled baking tray- drizzle with olive oil and bake for 15 mins in the oven ...

Pop the cubed chicken into the tomato mixture which has been cooking for 20 mins... if necessary add some more stock

Cook for at 20 mins, and then pop in all the veggies, (including the sunblushed tomatoes) the cream & remainder of the basil.

Continue to cook for about 5 mins… Pop into a large warmed serving dish and serve with baby roast potatoes or pasta….

This is a fantastic dish as its rich in flavour and is a serious crowd pleaser. Make up to 48 hours in advance, cool in batches - decant from saucepan to smaller containers and transfer to the fridge when completely cooled.

Baby Roast Potatoes w rosemary & garlic

4 handfuls of baby potatoes

1 handful of whole garlic cloves

1 handful of fresh rosemary

Sea Salt

Olive oil

Half the baby pots and place in a bowl with the garlic cloves. Drizzle with olive oil and sea salt. Combine with your hands and place on a baking tray. Scatter with the fresh rosemary and cook for 20 mins @ 180.

Pancake Tuesday

Pancake Tuesday

Shrove Tuesday, or Pancake Tuesday, is the eve of Lent. It is celebrated across the world in many different ways. Brazilians samba in the streets of Rio, and New Orleans throws its most famous party of the year.

In some areas of England, housewives still compete in the unusual tradition of popping on their aprons and racing each other holding pancake-filled skillets. Each contestant must toss and flip her pancakes into the air at least three times before crossing the finish line.

In Ireland, Eggs and Butter were once forbidden during the 40 day Lenten fast so on Shrove Tuesday Irish bakers used to make pancakes to use up their stores of eggs and butter.

Easy Pancakes......

2 large eggs
1 cup/mug milk (do not use low-fat or nonfat)
1 cup/mug flour
1 tablespoon sugar
1 teaspoon vanilla, extract
1/2 teaspoon salt
Extra butter for cooking

Note: Make sure you use the same sized cup/mug for measuring the milk & flour

1. Crack the egg into a large mixing bowl or food processor

2. Pop in the flour, milk & a half teaspoon of salt.

3. Whisk it all up together until its nice & smooth or turn on the processor and blend until nice and smooth.

4. Heat a non stick pan, pop a little butter to melt and then add the pancake batter. You can cook a couple of small ones together or one large one that fits the pan.

5. Cook for 1 to 2 mins and use a spatula to turn them over or have a go at flipping them (mind the ceiling)

6. Once they are cooked on both sides transfer to a plate, with greaseproof paper between each pancake, this prevents them from sticking . Pop them into a warmed oven .

7. Wipe the pan with kitchen paper before you begin cooking the next batch and continue cooking until you have finished the batter.

American Pancakes

1 egg

1 cup of self raising flour

1 cup of milk

1 teasp of vanilla essence

Pinch of salt

Same method as above...

Traditional fresh lemon juice & caster sugar

Mixed berries , icing sugar & a little fresh cream

Berry Coulis, pop 2 handfuls of berries into a small food processor with 1 teasp of icing sugar

Stewed apple with raisins & ice cream

Fruit of the forest yoghurt with mixed berry jam

Chocolate spread with sliced banana

Chocolate Spread with chopped nuts or dried cranberries & blueberries

Strawberry or raspberry jam with a little cream

Sprinkle drained chopped pineapple with brown sugar, pop on a line baking tray @ 180 for 10 mins, serve with pancakes & icecream

American Pancakes drop a handful of blueberries into the batter and cook

American grate a pear into the batter and cook

American pancakes, top with crispy bacon & maple syrup

Savoury pancakes

Drop the sugar & vanilla essence

Use the exact same method for cooking..

Sauteed chopped Mushrooms with garlic, fresh parsley, white wine & 1 tablespoon of cream

Chopped ham & wilted spinach

Roast red peppers, crumbled feta cheese & fresh basil

Tuna, creamy sauce & little grated mozzarella

Buffalo mozzarella, plum tomatoes fresh basil

Seafood with fresh dill & light cream sauce

Asiany Pancake Stack

50g plain flour

1 egg

100ml milk

½ teasp of chilli powder

½ teasp of ground turmeric

½ teasp of cumin

Salt/ ground pepper

Filling

1 onion finely chopped

2 cloves of garlic finely chopped

2 carrots peeled & diced

1 cup of frozen peas

1 courgette diced

1 handful of broccoli

1 red pepper diced

1 handful of fresh coriander

Healthy Fun food for Kids to Cook

Let’s get our kids cooking .....Healthy, Tasty Fun Food!!

Update on the Rotary Young Chef Competition...

The Rotary Young Chef Competition began last September in our secondary schools. 30 budding young chefs from Wicklow competed for the district title at various competitions over the past 5 months.

The challenge for the students was to prepare a 3 course healthy menu costing no more than 15 euro and present it to the judges in 1.5 hours.

These budding young chefs had to demonstrate their skills, as they worked under the scrutiny of the judges.

The standard was extremely high and competitive again this year with budding young chefs from the age of 13 participating . James Kneale from De La Salle Wicklow Town was the outgoing District Winner and was always going to be a hard act to follow but again this year myself and my fellow judges were absolutely amazed at the skill, imagination and ability of these budding young chefs!!

Examples of menus included:

Roast Asparagus, Parma ham & parmesan,

Smoked Salmon pasta w Philadelphia

Pancakes with fresh fruit & coulis

This menu costs 7.95 euro to make for 2 people

Homemade Veggie Soup

Stuffed chicken breast wrapped in Parma ham w

Roast veggies & steamed potatoes

Apple Crumble

This menu costs 12.60 to make for 2 people

Bruschetta w tomatoes & fresh basil

Chicken stir fry w cashew nuts & veggies

Strawberry Banana Cream

This menu costs 11.75 to make for 2 people

Many of the students had not taken HE as a subject but decided to participate (and learn on the job) this is what really amazed myself and my fellow judges the most is the ability of these young people to very quickly pick up culinary skills and really enjoy it!

Rebecca Cullen from Avondale Community College in Rathdrum was the District Winner and Rebecca will be representing us in The Final of the Rotary Young Chef Competition takes place at the Failte Ireland head office in Dublin this Saturday. There will be 9 competitors from all over Ireland taking part in the competition...

Well done Rebecca...

So I urge you to get cooking with your kids at home, it can be very rewarding and a lot of fun!! Its never too early or too late to start ...

If you have young kids why not get them involved now in cooking, especially during holiday times when you have a little more time to spare around meal times, the earlier they start the more natural it is and the more adventurous they become....

If you have older kids and they do not cook get them started this week!! You will be surprised how much they really do know when thrown in the deep end and also if they are hungry and are shown how to cook food they will enjoy then it makes it much easier.

Cooking is of life’s essential skills, and could end up saving you a fortune especially if your kids head away to college.

So get Cooking..... and I hope you enjoy the following recipes as much as we have!!!

Sticky Chicken Drumsticks

Meatballs with penne & tomato, basil sauce

Homemade Chicken Fajitas

Asiany Turkey Lettuce Roll Ups

Beef Tacos

Easy Peasy Carbonara

Homemade potato wedges

Cheesy Potato Wedges

Rocky Road Bites

Chewy Chocolate Chip Cookies

Sticky Chicken Drumsticks

12 chicken drumsticks

Marinade

4 tbsp honey

2 tbsp wholegrain mustard

3 tbsp soy sauce

1 lemon juiced

1 tbsp of sesame seeds

Preheat the oven to 180c/350F/G 4

In a large bowl combine the honey, wholegrain mustard soy & lemon and stir well to evenly mix all of the ingredients.

Pop the drumsticks into the bowl and leave in the fridge to marinate for 1 hour or overnight.

Line a baking tray with foil or parchment paper and transfer the drumsticks onto the tray.

Spoon a little extra marinade over the drumsticks

Sprinkle with sesame seeds & cook for 30 mins

Transfer to a plate and serve immediately

They can also be cooked and served cold.

You could also use chicken wings, thighs or chicken fillets.

Homemade potato wedges

6 rooster potatoes

Olive Oil

Salt & Pepper

Preheat the oven to 180c/350F/G 4

Slice the potatoes in wedges

Place a clean dry tea towel over the wedges to remove excess moisture.

Pop into a bowl and drizzle with oilve oil , salt & pepper

Transfer to a flat baking tray & cook for 20 mins or test by inserting a sharp knife to ensure cooked.

Cheesy Potato Wedges

6 cooked wedges

1 handful of mozzarella cheese

3 pieces of cooked bacon chopped

1 tbsp chopped red onion

1 tbsp of chilli mayo

Preheat the oven to 180c/350F/G 4

Slice potato wedges into 3 pieces

Pop into a small heat-proof bowl

Chop the bacon and place over the wedges

Scatter the onion over the bacon

Drizzle the sweet chilli mayo over the dish

Top with grated mozzarella

Pop into the oven for 7 mins until bubbly and slightly golden.

Meatballs w Penne &Tomato, Basil Sauce

½ kilo beef minced

Or ½ kilo turkey mince

2 tbsp tomato ketchup

1 red onion chopped finely

2 cloves of garlic finely chopped

Sprinkle of chilli flakes (if you like spicy food)

1 cup of breadcrumbs

1 carrot grated

2 eggs beaten

Olive oil

2 tbsp of warm water

500g Penne Pasta

Tomato & Basil Sauce

2 cans of tomatoes or 12 fresh tomatoes

1 glass of red wine or chicken stock

2 cloves of garlic finely chopped

1 red onion finely chopped

1 tablespoon of sugar

Sprinkle of chilli flakes (only if you like spicy food)

1 handful of chopped basil

1. Sprinkle a medium non stick pot with a little olive oil, onion (from both the sauce recipe & the meatball recipe) cook for 5 mins on medium heat, stirring all the time, then add the garlic for a further 2/3 mins until infused.

2. Reserve half the onion and garlic mixture in the non stick pot and add the remainder to the ingredients below.

3. Place the mince, tomato ketchup, egg, half the onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.

4. Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.

5. Meanwhile make the tomato sauce, add the tomatoes sugar, and wine/stock to the reserved onion mixture, bring to the up to the boil add half the basil and continue to simmer for 15 mins until thickened and reduced.

6. Brown the meatballs in batches in non stick pan which is hot with a sprinkle of olive oil. Remove when browned and add to the tomato and basil sauce.

7. Simmer the meatballs in the tomato & basil sauce simmer for a further 20 mins.

8. Served on a bed of cooked penne pasta with the remainder of the fresh basil sprinkled over the top.

Asiany mined turkey lettuce roll ups

½ kilo beef minced

Or

½ kilo or turkey mince

4 tbsp sweet chilli sauce

2 tbsp of soy sauce

1 carrot finely chopped into thin sticks

6 baby corn sliced in 4 pieces

1 clove of garlic bashed & chopped finely w salt

½ red onion finely chopped

Olive oil

2 tbsp of warm water

To serve

1 good quality iceberg lettuce

1 pack of beansprouts

½ cucumber finely chopped into thin sticks

1 carrot grated

1. Place the mince & 2 tbsp sweet chilli into a bowl and mix well to bring the flavours together

Heat a little oil in a medium non stick saucepan and cook off the onion, 2 mins later add the garlic and continue to cook for 1 min then add the carrot and corn cook for a further 2 mins.

Add the beef or turkey and continue, stir well and cook for 5 mins.

Add the soy sauce & remainder of the sweet chilli (you may add the water at this stage) cook with the lid off for a further 10 mins stirring every few mins.

Meanwhile separate the iceberg lettuce into individual leaves.

Grate the carrot & chop the cucumber.

Wash the beansprouts.

Assemble the lettuce cups on a tray, pop in a little beansprouts, grated carrot and cucumber into the bottom of the lettuce cup, top with the Asiany Mince.

Pop in the centre of the table and let people help themselves – simply roll and eat.

Homemade chicken fajitas

Spice Ingredients

1 tsp of chilil powder

1 tsp of ground cumin

1 tsp of paprika

1 tsp of sugar

½ tsp of ground coriander

½ tsp of turmeric

2 tbls of lemon juice

Veggies & Chicken

1 onion diced

2 cloves of garlic finely chopped

1 red pepper – small bite sized chunks

1 carrot – small bite sized chunks

4 Chicken breasts sliced into cubes

Sprinkle of Olive Oil

Bite Sized Rocky Road

500g chocolate

150g marshmallows

45g crushed peanuts

90g of dried cherries, apricots or cranberries

Melt the chocolate in a large bowl over low heat

Chop the marshmallows in half or 1/3 use a scissors

Chop the cherries, apricots or cranberries

Crush the peanuts with a rolling pin

When the chocolate has melted combine the mallows, cherries & peanuts through the mixture.

Spoon the mixture into fairy cake cases and leave to chill for at least 50 minutes in a fridge.

Chewy Chocolate Chip Cookies

300g/12oz good quality milk chocolate

200g/8oz softened butter

100g/40z caster sugar

150g/60z soft light brown sugar

2 eggs beaten

300g/120z plain flour

1 tsp vanilla essence

1tsp of bicarb soda

Preheat the oven to 180c/350F/GM4

Lightly grease a baking sheet

Break the chocolate into small chunks, then pop into a plastic bag and use a rolling pin to hammer into small pieces…

Beat the butter and sugars in a large mixing bowl until light in colour and smooth. Beat in the eggs stirring through.

Add the flour, bicarb of soda & vanilla, stir in the chocolate chunks.

Spoon small mounds of the mixture on the your greased baking sheet, Make sure you leave space around each one as they expand and spread!!!!

Bake for 10/12 mins until golden brown. Be careful not to overcook as they set while cooling, leave on the tray for a few mins until set.

Valentine's indoor picnic

Valentine’s Indoor Picnic

We all have one of those friends who is a fantastic cook. If this is your loved one then here’s a way to surprise and add the wow factor but spend very little time in the kitchen.. create an indoor picnic, (coffee table, cloth, candles, cushions, music)

Mont d'Or

Swiss & French Vacheron Mont D’orVacheron Mont D’or is a beautiful soft, rich, seasonal cheese made from cow's-milk in Switzerland or France usually in villages of the Jura region (an origin that has been officially controlled since 1981.

It is only produced between August 15 and March 15, and sold between September 10 and May 10. It is sold in round boxes of various diameters made of spruce and is so delicious served warm in its original packaging and eaten like a fondue.

Celebrate Valentines a little less conventionally

Create An Indoor picnic

Cover a coffee table with a tablecloth, placemats, shimmery material, or even a single duvet cover

Dig out some outdoor candles or lanterns, cushions etc. Pop on some romantic music....

Baked Vacheron Mont D’or

Served with a selection of

Grilled veggies, olives, salad , crusty bread & charcuterie

You will need....

1 box of Vacheron Mont D’or

(available from Sheridans Cheesemongers log on to www.sheridanscheesemongers.ie)

Alternative 1 box of camembert or brie

(available locally in Wicklow in A Cavistons in Greystones)

1 loaf of fresh crusty bread or fresh bread rolls

1 bowl of fresh rocket or baby leaf salad

Small bowl of marinated olives

2 grilled red peppers

Mixture of charcuterie, salami, coppa, Parma ham bressola etc.

1. Pop the cheese into a warmed oven of 180 for 10 mins

2. Pop the crusty bread into the oven for 5 mins

3. Toss the salad gently in a little balsamic

4. Pop the peppers on a little serving dish and also the olives.

5. Lay the charcuterie out on a wooden board or platter.

6. When cheese & bread are warmed pop on the wooden board or platter with spoons for scooping.

I love to have this with a sparkling wine or champagne, it works so well with the texture and smoothness of the cheese. Enjoy....

Sensational Chocolate Puddings...

Makes 6

Cooks Notes

These little puds need to be served straight from the oven.

Its really important to not overcook them so the best way is to either set the timer or really watch the time & bake for exactly 12 mins.. They should be moist & saucy in the centre..

Serve with a little bowl of whipped cream or icecream on the side...

They need to be chilled for a minimum of 4/5 hours, however you can make and chill for up to to 2 days!!

You will be an absolute pudding God/Godess when you produce these little delights!!!!

All you need is...

250g butter

5 eggs

75g caster sugar

250g chocolate.. 70% cocoa

50g plain flour

Preheat oven to 180

1. Whisk up the eggs until pale then add the sugar and whisk until well combined.

2. Half fill a medium pot with water, put the chocolate & butter into a heat proof bowl, and pop over the heat mixing slowly to combine.

When melted take off the heat and slowly add egg mixture beating until smooth.

Then gradually fold in the flour.. Pour into buttered little ovenproof dishes and chill for 4/5 hours /overnight or up to 2 days

When ready to have dessert…. Pop into the oven on a tray for exactly 12 mins @ 180

Chocolate Fondue with fresh berries & marshmallows

1 ½ bars of good quality dark chocolate

2 tbls of cold butter in little cubes

Zest of an orange (if you have it)

1 handful of fresh berries (your choice)

1 handful of marshmallows

Break the chocolate into squares and pop into a small bowl over simmering water. When the chocolate is melted add the butter cube by cube. The chocolate will have taken on a nice glossy shine.

Pop the bowl onto a plate surrounded by the berries and marshmallows with some cocktail sticks to pierce the berries and mallows…

This is a fab dessert as its so romantic to share and the mixture of flavours work really well..

If you happen to have a fondue set in your cupboard this is the perfect opportunity to use it!

If you remaining b

Fillets of salmon with warm balsamic dressing

2 fillets of salmon

2 tbls of olive oil

2 tbls of balsamic vinegar

Extra olive oil for cooking

Snipped chives for garnish

Preheat the oven to 180 – place the salmon fillets on a baking tray drizzled with olive oil and cook for about 12 to 15 mins depending on the thickness of the fillet..

Meanwhile warm the olive oil and balsamic … do not boil… drizzle this dressing over the salmon and top with snipped chives…

Italian Baked potatoes

3 potatoes sliced thinly

2 ripe vine tomatoes sliced

10 fresh basil leaves

1 handful of grated Parmesan cheese

1 handful of breadcrumbs

½ cup of cream

salt & freshly ground black pepper

Build layers of the potato, tomato, basil & cheese (in a small ovenproof dish) sprinkling each layer with salt & pepper as you go.

Tip the cream into the mixture and cook in the oven @ 200/400f, Gas 6 for 30 mins checking to ensure the potatoes are cooked thru.

While the oven is on why not chop up 1 red pepper, 1 red onion, 2 cloves of garlic, 1 courgette and cook for 20 mins sprinkled with a little olive oil…

Pepper Crusted Fillet Steaks

2 x 8 oz Fillet Steaks

Coarse Salt & fresh cracked black pepper

Drizzle of olive oil

Drizzle the fillets with olive oil then season on both sides with course Sea Salt, Cracked black Pepper & a drizzle of olive oil

Heat the oil in a small pan medium high heat. Cook fillets for 3 to 4 mins each side for medium rare

or more to your liking…

Red wine Jus

Its best to make the red wine jus first as you can leave it to rest.

1 cup of red wine

4 cubes of cold butter

Salt & Pepper

Place the wine in a small saucepan, boil until reduced by half, takes about 6 mins.

Remove from the heat and add the butter bit by bit until butter is melted and sauce is thickened. Season with salt & pepper.... and its ready to go!!!